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  • 1
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    What kind of genetic information is best for estimating genetic effective population size? A case study of three classes of molecular markers surveyed in Red Drum (Sciaenops ocellatus) from the Gulf of Mexico (2021)
    In:  http://aquaticcommons.org/id/eprint/13218 | 9596 | 2014-01-28 13:46:31 | 13218 | Gulf and Caribbean Fisheries Institute
    Details
    Publication Date: 2021-07-09
    Keywords: Fisheries ; GCFI
    Repository Name: AquaDocs
    Type: conference_item
    Format: application/pdf
    Format: application/pdf
    Format: 1043-1052
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  • 2
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    A method for the preparation of cooked-peeled-frozen prawns (2021)
    In:  http://aquaticcommons.org/id/eprint/18061 | 12051 | 2015-10-01 15:40:54 | 18061 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-04
    Description: Several consignments of cooked-peeled-frozen prawns exported from India were rejected last year due to high total plate count (TPC) at 30°C. The specified temperature of incubation for TPC in our country is 37°C. Hence the effect of incubation at 30 and 37°C on TPC was studied. It is seen that the count is higher on incubation at 30°C. A method for production of cooked-peeled-frozen prawns conforming to the specification for TPC at 30°C is standardized and is reported. It consists of recooking the cooked-peeled prawns followed by packing and freezing without further contamination. The method minimizes batch to batch or sample to sample variation in TPC.
    Keywords: Fisheries ; processing methods ; cooking ; peeling ; freezing ; prawns ; quality control ; processing fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 33-35
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  • 3
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    A survey on the quality of Indian fish meal of commerce (2021)
    In:  http://aquaticcommons.org/id/eprint/18262 | 12051 | 2015-10-18 07:20:11 | 18262 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-07
    Description: Data on proximate composition, total volatile bases, total non-protein nitrogen and bacterial quality of commercial samples of Indian fish meal are presented in this communication. The samples vary very much in quality depending on the type of raw material used and method of processing followed. The data are discussed in relation to the Indian standard Specifications for fish meal as livestock feed.
    Keywords: Fisheries ; fish meal ; chemical composition ; microbial contamination ; nitrogen ; Sardinella longiceps
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 16-20
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  • 4
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    Quality tolerances for water for use in fish processing (2021)
    In:  http://aquaticcommons.org/id/eprint/18222 | 12051 | 2015-10-15 07:41:01 | 18222 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-06
    Description: A survey on the sources and quality of water used in prawn processing factories has revealed much non-uniformity in the chemical quality. An attempt has been made to study the effect of varying concentrations of chemical constituents in the water used for prawn freezing and its influence on the quality of the prawn after freezing and during cold storage. The results of the study are reported in this communication, together with recommendations on the quality tolerances for water used in fish processing industry.
    Keywords: Fisheries ; processing fishery products ; water ; chemical quality ; frozen storage
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 85-87
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  • 5
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    Incubation temperature for total bacterial count of frozen sea foods (2021)
    In:  http://aquaticcommons.org/id/eprint/18519 | 12051 | 2015-11-01 16:44:16 | 18519 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: Effect of incubation temperatures of 37°C ambient and 5-10°C on total plate count of commercial frozen prawns, squids, cuttle fish and froglegs were studied. Results indicate that incubation at ambient temperature gives the best results.
    Keywords: Fisheries ; seafood ; quality control ; frozen products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 70-72
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  • 6
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    Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns (2021)
    In:  http://aquaticcommons.org/id/eprint/18665 | 12051 | 2015-11-10 19:24:43 | 18665 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-10
    Description: Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL〉PUD〉P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results.
    Keywords: Chemistry ; Fisheries ; processed fishery products ; sensory testing ; Penaeidae ; prawns
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 47-53
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  • 7
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    Solid loss and weight gain in prawns during storage in ice (2021)
    In:  http://aquaticcommons.org/id/eprint/18712 | 12051 | 2015-11-10 23:00:22 | 18712 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-11
    Description: Loss of solids from and gain in weight of meat of whole prawn and prawn meat stored in ice has been studied to explain the mechanism of solid loss. Two stages are identified in this phenomenon. In the first stage water is absorbed without loss of solids resulting in a maximum increase in weight. In the second stage both solids and water are lost resulting in gradual decrease in weight from the maximum reached but not reaching the original weight. It is inferred that whole prawns stored in ice up to two days give the maximum peeled yield without loss of nutrients and at the same time making the peeling process easier.
    Keywords: Fisheries ; chilling storage ; storage effects ; ice ; body weight ; fish storage ; Metapenaeus monoceros
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 110-111
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  • 8
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    Water imbibition and thawing losses from frozen prawn meat (2021)
    In:  http://aquaticcommons.org/id/eprint/18624 | 12051 | 2015-11-05 21:37:36 | 18624 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-10
    Description: Prawn meat which was never in contact with ice or water prior to freezing was frozen at -30°C and was studied up to six months of storage at -23°C for thawing losses and cooked characteristics of the thawed material. Thawing loss was nil in unwashed samples after three days of storage and it gradually increased to 6.6% after 6 months compared to 6.0 and 18.2% in the washed samples during the same periods. It is inferred that the high thawing losses observed in commercial frozen prawn meat immediately after freezing may be mainly an after effect of the water imbibed during the pre-freezing stages. During frozen storage, the changes in texture observed by sensory methods on the cooked product were more in the washed sample indicating that the imbibed water or constituents washed out of the tissue play an important role in textural changes in prawn meat during frozen storage.
    Keywords: Fisheries ; storage effects ; quality control ; freezing storage ; fish storage ; Penaeus indicus
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 54-56
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